What is miki noodles?

Miki noodles (also spelled meeki), also known as _bihon,_ are thin, white rice noodles popular in multiple Filipino, Cambodian and Vietnamese cuisines. _Miki_ is a Hokkien word (米粉**) that literally translates to "rice flour".

>Rice noodles are usually made with a single ingredient, rice flour. Some rice noodle recipes may contain tapioca flour for added elasticity, especially when used for making wide, flat sheets of noodles.

Cooking Miki noodles

These versatile noodles can be used in a variety of dishes, from soups to stir-fries to salads. They are a quick and easy way to add a healthy, gluten-free element to any meal.

They are similar to vermicelli noodles, but are made with rice instead of wheat. They can be found dried or fresh in most Asian markets.

Preparation:

1. Cook miki noodles according to the package instructions if dried. If using fresh noodles, blanch them in boiling water for about 30 seconds.

2. Drain and rinse the noodles under cold water.

3. To use, add the noodles to your desired dish and cook until heated through.

They are a versatile ingredient that can be used in many different dishes, including:

* _Bihon_: a Filipino noodle soup made with meat, vegetables, and rice noodles

* _Yakisoba_: a Japanese stir-fried noodle dish with meat, vegetables, and sauce

* _Pad Thai:_ a Thai noodle dish made with rice noodles, shrimp, tofu, and vegetables

* _Bun Cha:_ a Vietnamese noodle dish made with pork, vegetables, and herbs

Miki noodles are a delicious and healthy way to add variety to your meals.